Vegetable Schiacciata
How do you make vegetable-stuffed schiacciata?
Mix flour, water, oil, baking soda, and lemon for the dough; let it rest for 20 minutes. Roll it into a rectangle, spread with soy cream, and add sautéed turnip greens and carrots. Fold the edges toward the center like an envelope, oil the surface, and bake at 180°C for 30 minutes until golden.
I love this recipe for its incredible versatility and because it is a true lifesaver. Very quick to make, it helps us when we have no idea what to cook, and especially when we want to use up some vegetables left behind in the refrigerator and do not know how to use them. Or also when friends arrive at the last minute. The filling I am sharing is just an idea, because the truth is that we can make it with whatever we like best.
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Servings: For 6 people
Ingredients
- 200 g type 0 flour
- 1 teaspoon baking soda (about 5 g)
- 2 tablespoons lemon juice
- 100 ml water
- ½ teaspoon salt (about 3 g)
- 1 tablespoon extra-virgin olive oil
- Extra-virgin olive oil
- 250 g turnip greens (cime di rapa)
- 3 carrots
- Herbed Soy Cream
- 1 small piece of hot chili
- 2-3 garlic cloves
Instructions
Start by washing the turnip greens very well. Remove and drain.
Place them in a steamer and cook for 10 minutes. By nature, turnip greens have a bitter flavor; if you want to remove that strong taste and make them a little more delicate, cook them for 10 minutes in already boiling, lightly salted water instead.
While they cook, place the baking soda in a medium bowl.
Add the lemon juice. Stir well.
Pour in the water.
Then add the salt and keep stirring.
Pour in the oil. Mix.
The last ingredient is the flour.
Knead until you obtain a compact, soft but not sticky dough. It can be made by hand or in a dough mixer. When you press your fingers into the dough, the marks should remain. Cover and let rest for 20 minutes at room temperature.
While the dough rests, if the turnip greens are ready, let them cool and then drain them well.
Place a little extra-virgin olive oil, the sliced garlic cloves, and the hot chili in a nonstick skillet or medium pot. Sauté over medium heat for about 4-5 minutes to flavor the oil. Remove the garlic and chili.
Finely chop the turnip greens and add them to the oil. Cook for 5 minutes and add a pinch of salt to taste. Let cool.
Meanwhile, peel and cut the carrots into thin slices.
After the dough has rested for 20 minutes, place it on a floured surface and roll it out with a rolling pin until you get a thin rectangle of about 50 x 40 cm.
Spread the herbed soy cream over the base, place the cooled turnip greens in the center, and finally add the carrot slices. Preheat the oven to 180°C (350°F).
Close the longer edges, folding from the outside toward the inside.
Then fold the side edges toward the center. Pour a little oil over the folded dough and spread it well.
Fold it in half and spread a little more oil over the surface, then sprinkle with oregano to taste.
Place the schiacciata on a baking sheet lined with parchment paper.
Bake for 25-30 minutes, until it looks golden. Enjoy it very hot, although it is also delicious warm or at room temperature. Note: For the filling, imagination is enough; it can be made with any kind of cooked vegetables.
Enjoy your meal!
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- 200 g type 0 flour
- 1 teaspoon baking soda (about 5 g)
- 2 tablespoons lemon juice
- 100 ml water
- ½ teaspoon salt (about 3 g)
- 1 tablespoon extra-virgin olive oil
- Extra-virgin olive oil
- 250 g turnip greens (cime di rapa)
- 3 carrots
- Herbed Soy Cream
- 1 small piece of hot chili
- 2-3 garlic cloves